Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful twist on the classic honeybun, featuring moist vanilla cake layered with cinnamon-sugar and fresh strawberries, topped with a luscious strawberry cream icing. Perfect for dessert or a special occasion, this cake combines rich flavors and a beautiful presentation in just under an hour.
Ingredients
Scale
Cake Ingredients
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cinnamon Sugar Mixture
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
Fruit
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoons milk (plus more if needed)
- 1/2 cup strawberry puree (blend fresh strawberries until smooth)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix thoroughly until the batter is smooth and well blended.
- Prepare Cinnamon Mixture: In a small bowl, mix together the brown sugar and ground cinnamon. Set aside for layering.
- Assemble the Cake: Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the diced strawberries evenly on top, then drizzle the remaining batter over the strawberries. Finish by sprinkling the remaining cinnamon-sugar mixture on top.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10-15 minutes.
- Prepare the Icing: While the cake bakes, mix together the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Stir until smooth, adding more milk if necessary to reach a drizzle-able consistency.
- Ice the Cake: Once the cake has cooled slightly, drizzle the strawberry cream icing over the top. Allow the cake to cool completely before slicing and serving.
Notes
- Use fresh or frozen strawberries—if frozen, make sure they are thawed and drained to avoid excess moisture.
- For a more intense strawberry flavor, you can add a little strawberry jam into the batter or swirl it in before baking.
- If you want a thicker icing, reduce the amount of milk slightly; for thinner icing, add more milk gradually.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- You can substitute sour cream with Greek yogurt if desired for a slightly tangier flavor.
